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The recipe for a Mezze that won't leave your guests hungry. Our [yellow tail] Shiraz perfectly compliments all of the spices across this dish.


  • 250g lamb mince

  • 1/2 tsp sea salt and pepper

  • 1 small white onion - grated

  • 2 garlic cloves- grated

  • 1 tsp Baharat spice mix

For the vegetable marinade:

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  • 3 tbsp good extra virgin olive oil

  • Zest of 1/2 lemon

  • Juice of 1/2 lemon

  • Pinch of sea salt

  • Pinch of cracked black pepper

  • 1/2 tsp chilli flakes

  • Leaves from 3-4 sprigs of thyme

  • 1 garlic cloves- grated or finally chopped



  • 1/4 Courgette - sliced 1cm thick and chargrilled on each side for 2-3 minutes

  • 1/2 Aubergine - slice 1/2cm thick and chargrilled on each side for 4-5 minutes

Other ingredients:

  • 1 cup of mixed Quinoa - cooked to packet instructions

  • 2tbsp hummus.

  • Fresh parsley and feta as garnish

  • Tomatoes and cucumber - chopped


  1. Make your veggie marinade and grill your veggies of choice on a hot grilled pan. Once slightly cooled add your veggies to the marinade for 30 minutes.

  2. Mix the kofta Ingredients with your hands or a fork in a mixing bowl. Shape the mix into equal-sized koftas and place them into a plate. Cover with cling film and leave in the fridge to firm up for 30 minutes. 

  3. Meanwhile, prepare your mezze plate with cooked quinoa, grilled vegetables of choice, and hummus.

  4. Preheat your oven to 200 degrees.

  5. Using a griddle pan, turn the heat to medium-high and sear your koftas until they have the griddle marks on each side. Place onto a baking tray and finish cooking in the oven for 5-7 minutes.

  6. Once out of the oven, enjoy the koftas with the mezze platter and a glass of [yellow tail] Shiraz.



Pairing this dish with our smooth Shiraz really seals the deal.


Cook it


This butternut squash chilli is the perfect dish for these colder evenings.

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